Ruby Cherry

Created by

Patrick Aubrion - Chef and owner of chocolaterie/pâtisserie Aubrion Chocolates

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Recipe components

Used Callebaut products

Ruby Chocolate Moulding

Ingredients	Preparation
200g Callebaut - Finest Belgian Ruby Chocolate - Couvertures - RB1 - callets - 2.5kg bag	Pre-crystallise at 29°C. Mould triangle-shaped mould.
Reserve at room temperature.

Vanilla Cream

Ingredients	Preparation
80g Corman Glacier Butter 2g concentrated vanilla extract	Soften until creamy.
20g Callebaut - Cocoa Products - Cocoa - Cocoa Butter - 4kg Callets 140g Callebaut - Finest Belgian Ruby Chocolate - Couvertures - RB1 - callets - 2.5kg bag	Mix together. Pre-crystallise at 29°C.
Mix together gently. Pipe into triangle-shaped moulds.
100g cherry cointreau	Insert half into cream of 1 triangle shape without cherry stalk.
Compress both moulds. Reserve in fridge at 12°C for 1 hour.

Ruby Spray Mix

Ingredients	Preparation
150g Callebaut - Cocoa Products - Cocoa - Cocoa Butter - 4kg Callets 300g Callebaut - Finest Belgian Ruby Chocolate - Couvertures - RB1 - callets - 2.5kg bag	Heat to 45°C. Mix together. Pre-crystallise.

Finishing & presentation

1. Unmould triangle cherries. Melt off sharp edges.
2. Make a little hole to put in the cherry stalk.
3. Spray with ruby spray mix.